Tomato chutney

Serves: 100 (makes 2kg, 1 tablespoon per serve)

Time to make: 1 hr 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 ¼ cups malt vinegar

1kg ripe tomatoes, chopped

3 onions, chopped

2 cloves garlic, chopped

1 apple, peeled, chopped

2 teaspoons mustard seeds

2 cloves

small piece fresh ginger, grated

1 ½ cups sultanasgolden raisinsX

1 ½ cups soft brown sugarlight brown cane sugarX

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Instructions

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1 Place half the vinegar in a large non-stick pan. Add the remaining ingredients and season. Heat pan over a medium heat. Slowly bring mixture to a simmer, stirring continuously, until sugar has dissolved.

2 Simmer for 35-40 minutes, stirring occasionally, until tender.

3 Stir in the remaining vinegar. Cook for 30 minutes, stirring often or until thickened. If still runny, simmer for 10 more minutes.

4 Spoon into prepared jars while still hot. Serve with your favourite cold meats.

Keeping time: 4 weeks

Variations

Make it gluten free: Use gluten-free vinegar.

HFG tip

How to sterilise jars

Unless preserves are stored in sterile jars, the contents can quickly go off. Here’s how to prepare your jars for preserving:

Wash the lids and jars well in very hot, soapy water. Then rinse jars again in very hot water.
Dry them off in the oven at 170°C for 10-20 minutes while your preserve finishes cooking.
Pour or ladle the preserve into the jars while both are still hot. Cover immediately then store out of direct sunlight in a cool, dry spot.

Nutrition Info (per serve)

Calories 19 cal

Kilojoules 80 kJ

Protein N/S

Total fat N/S

Saturated fat N/S

Carbohydrates 5 g

Sugar 5 g

Dietary fibre N/S

Sodium N/S

Calcium 10 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.